Tourtiere

Tourtière – Quebecois Meat Pie

My husband’s mom is French Canadian, his dad Italian, so I love being introduced to yummy Canadian delicacies, such as tourtière, ragoût de boulettes and such.
The idea to mass make
tourtières came when Valerie, a French Canadian friend of mine, decided to make fruit ketchup as a wedding favour for their guests. A few of us got together and made massive amounts of this, and it’s absolute awesome on any dish with pork.  It’s a sweet and tang and savoury condiment, and basically Quebec in a jar.
We later decided to get together to make tourtière pies, so we can each take a few home and freeze for a quick dinner. It was a great evening, with cooking wine and lots of interesting conversations. The evening ended with us enjoying the fruit of our labour, tourtière, with jars and jars of fruit ketchup. Yummm!

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Ttourtière – Meat Pies

Ingredients:

4 onions, chopped
4 garlic cloves, finely chopped
olive oil
2 lbs ground veal
2 lbs ground pork
2 lbs ground beef
4 potatoes, peeled and cubed
1 cup chicken broth
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
salt + pepper
12 rolled out shortcrust pastry rounds, home made or bought

Directions:
In a large pan, soften onions, and garlic in the oil.
Add the meat, cook for about 15 mins, all the while crumbling it.
Add the rest of the ingredients and cook for about 45mins, until the potatoes start to fall apart.
Season to taste.
Chill in refrigerator.
Line six pie plates with pastry.
Fill with cooled mixture.
Cover with 2nd crust, make a slit in the centre, seal outside of pie.

Bake at 350 for 50mins-1hr

Freeze remaining pies, bake form frozen at 350F for 1h 15min or until hot.

Fruit Ketchup

Ingredients:
2 28oz/796ml cans of whole tomatoes
1 large onion, finely chopped
2 peppers, chopped
2 granny smith apples, peeled and chopped
1 398 ml can peaches, drained and chopped
1 398 ml can pears, drained and chopped
1 cup sugar
1 cup vinegar
2 tbsp pickling spice blend, tied in a sachet
1/ tsp salt

Directions:
Place all ingredients in a pot.
Bring to a simmer on medium heat, lower heat and simmer for 45min-1hr.
Ladle into hot sterilized jars, seal.
If jars don’t seal, place in refrigerator and consume within a week.

*http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/food-canning-conserve-aliment-eng.php

 

Fruit Ketchup Fruit Ketchup Fruit Ketchup Fruit Ketchup Fruit Ketchup Fruit Ketchup Fruit Ketchup Fruit Ketchup Fruit Ketchup

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